Sunday, April 7, 2013

Raspberry And Meringue Glasses

1 pound fresh raspberries
1 cup plus 3 tablespoons sugar
1 tablespoon fresh squeezed lemon juice
1 tablespoon framboise liqueur
1 2/3 cups heavy cream
1 teaspoon pure vanilla extract
4 (3-inch) bakery meringue shells, broken in pieces

1. Pour 1/2 of the raspberries, 1 cup of sugar, and the lemon juice into a pan. Mush the berries lightly with a fork and bring the mixture to a boil on medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is thick. Fold the remaining two packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.In mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

2. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, until the glasses are full. Add whipped cream on top.

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